1 part high bush cranberry juice and pulp
1/2 part water
1 part granulated sugar
2 to 4 tablespoon of orange zest
Wash and strain the cranberries. Remove from stems and place in a saucepan with the water, bring to a boil. Simmer until soft, then use a potato masher to gently mash the berries. Remove from heat, put a sieve over a bowl, and strain the juice and pulp from the skins and seeds.
Place the juice and pulp in a saucepan, add the sugar and orange zest. Bring to a boil, boil until the setting point is reached (use the spoon test for jams to determine when it is ready).
Pour into jar, or jars. Refrigerate when cool for immediate use, or can in a water bath or steam canner for 10 minutes.